Lamb shanks with spinach and beans
2
Points®
Total time: 12 hr 45 min • Prep: 15 min • Cook: 4 hr 15 min • Serves: 8 • Difficulty: Easy
Slow cook this meal all day so when it comes to dinner time it is a rustic aroma and flavour and the meat just falls off the bone.
Ingredients
Dry lima beans
1 cup(s), (190g)
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
2 clove(s), crushed
Carrot(s)
2 medium, cut into 3cm pieces
Lamb shank meat, off the bone, raw
1000 g, fat trimmed (buy 8 x 250g)
Red wine
½ cup(s), (125ml)
Chicken stock
2 cup(s), (500ml)
Canned diced tomatoes
400 g, (1x400g can)
Tomato paste
¼ cup(s), (70g)
Fresh rosemary
1 tbs, (2 sprigs)
Baby spinach
280 g
Instructions
1
Place beans in a medium bowl. Cover with cold water and set aside overnight to soak. Drain.
2
Heat oil in a large non-stick frying pan over high heat. Add onion, garlic and carrots and cook, stirring, for 5 minutes or until onion has softened. Transfer to a 5 litre (20-cup) slow cooker.
3
Reheat same pan over high heat. Cook shanks, in batches, for 3 minutes each side or until browned. Add wine and bring to the boil. Transfer to slow cooker.
4
Add beans, stock, tomatoes, paste and rosemary to slow cooker and stir to combine. Cook, covered, on high for 4 hours (or low for 8 hours) or until lamb is tender.
5
Stir in spinach. Cook, uncovered, for 5 minutes or until wilted. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.